For me it works out best to bake at night. I am much more alert and my kids can also help me. Now that they are older it isn’t as stressful to bake with them. We still have spills and the occasional egg shell in the batter, but I am much more relaxed about it. It makes me laugh to think how uptight I was when they were little and wanting to help.

And biggest reason why I bake at night…there is less of a chance I will cut off a finger.

The other morning I was making a salad for one of my kids to take to school. Now if you know me at all, you know that mornings are not my favorite. I would much rather stay up until super later, than try to get up early. Anyway, I was chopping carrots. Not a good idea when you are half asleep. I just about cut off the tip of my finger…lucky for me I moved just in time and only got a tiny bit. Now that’s one way to wake up and get your adrenaline pumping.

For this apple cake you can dice your Crunch Pak apple slices (just be careful with that knife), or you can throw them into your food processor for a quick pulse. I have actually made this cake twice and did the apples both ways. The one pictured was made with shredded apples. Now if you like to see your apple chunks in your slices, go with the diced apples. The second cake I made had chunks throughout every slice.

Go with whatever makes you happy that moment…or whichever is easiest. (I use my food processor at least 98% of the time because it is so much easier.)

Cakes like this really don’t need frosting, but…I really think it makes it looks so much prettier. So, I went with a light sugar glaze. Powdered sugar and apple cider come together for an easy topping that takes the dessert from delicious to divine.

I still have a bag of Crunch Pak apples in my fridge…I’m thinking I need to make this a third time.

Fresh apples and caramel turn this spice cake into an amazing fall dessert. It's perfect with a hot cup of coffee.

Ingredients

1 cup butter, softened

1 cup brown sugar

1/4 cup oil

2 teaspoons vanilla extract

2 eggs

1/4 cup applesauce

3 cups flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

3 cups shredded or diced apples

1 cup caramel baking bits

1 cup powdered sugar

4-5 teaspoons water or apple cider

Instructions

In a mixing bowl, beat the butter, oil, and sugar until light and fluffy. Add the vanilla, eggs, and applesauce and beat again. Sift together the flour, cinnamon, nutmeg, baking soda, and salt. Add to the butter mixture until mixed in. Stir in the apples and caramel bits by hand.

Spread the batter in a 12 inch bundt pan that has been sprayed with non stick baking spray. Bake at 350* for 55-60 minutes. Let cool in the pan for 10 minutes and then flip out onto a plate or tray. Cool completely.

Stir together the powdered sugar and water/cider. Spoon over the top of the cooled cake. Slice into 16 wedges.

Notes

*You can shred or dice your apples. Either way works just fine for this recipe.

*Feel free to use water or apple cider for the glaze on top. I have done both.

*You can substitute toffee bits or nuts in place of the caramel bits if that sounds better to you.

OMG…that looks so good! I recently made an apple cake, but didn’t put any kind of frosting on it. I think it would have put it over the top.
Thanks for the idea.
KCKC @ The Real Thing with the Coake Family recently posted..Real Family Fun #32

Lovin all the apples!! I do most of my baking in the mid morning or mid afternoon hour. It is when there are less people around and the little one is the only one have to manage unless she is napping!Nancy P.@thebittersideofsweet recently posted..Black and White Cupcakes

Your pictures are always so drool-worthy. Especially the frosting in this one.

Never heard of making frosting with cider… very cool. Can’t wait to try that!

I bake when my two cats are napping.

Fun fact. When I was a kid, I always said “butt cake” because I couldn’t say “bundt” and to this day, it’s still “butt cake” in my family … I even caught myself reading your title as “Caramel Apple Butt Cake” Kelly @ old blue silo recently posted..share the road

I’d be in serious trouble to have all of your yummy apple goodies around me. This cake looks just as good as your other recipes! I used to bake at night when my kids were little because I was very uptight when they’d get into everything. My boys have no interest in helping most of the time. Maybe if it had something to do with Minecraft?Marcie recently posted..Roasted Butternut Squash and Pear Soup

You make the prettiest bundt cakes! I need to taste test this though, for quality control. I trust it’s good, but you know, just in case! Please send….Aimee @ ShugarySweets recently posted..Apple Pound Cake with Cinnamon Glaze

This looks so delicious!! I love caramel apple! I recently cut off a pretty good chunk of finger (in July with a Mandoline) and ended up in the ER All better now though! I’m glad you reacted better than I did and only got a small piece!Lindsay @ Life, Love and Sugar recently posted..Cinnamon Apple Oatmeal Cheesecake Cookie Bars

I love anything apple and caramel and this bundt cake sure looks fabulous. I need to get my bundt cake out and bake something with it. I think I have only used it a couple of times!Eat Good 4 Life recently posted..Pear and ginger crisp

Mmm, that looks like the perfect cake to eat in the morning with a cup of tea (or coffee). I hope your finger is okay. No more cutting carrots in the morning-and kudos to your kid for wanting a salad!Chels R. recently posted..Slow-Cooker Sweet Potato and Turkey Chili

I am definitely the opposite: once 3pm hits I don’t want to do ANYTHING productive whatsoever. Though I bet I could make an exception to stay up and make this cake! Caramel bits AND chunks of apple?! LOVE IT!Jess @ On Sugar Mountain recently posted..Chicken Pot Pie Gnocchi

I live in England and really love American cake recipes. I made this one for my recent Clandestine Cake Club meeting, with a few additions – I grated the apple and squeezed out the juice, put in a handful of golden sultanas and chopped pieces of fudge, as well as the butterscotch bits. In my opinion this was one of the best cakes – evidenced by the fact that everyone wanted a slice and the whole thing disappeared quickly. Thanks for a great recipe.

Hi, Joanne. I would not use the caramel ice cream topping because that is an extra liquid and it will not bake right then. You can leave the caramel bits out, and your cake will still taste great. Maybe serve a slice of cake with caramel topping instead

Jocelyn is the baker, photographer, and writer behind Inside BruCrew Life. She is married to her best friend, and they have three great kids. She spends her days baking sweet treats, and then trying to find ways to give the treats away without eating them all. Grab a cup of coffee and visit while she shares life from their kitchen. Read More...